I’ve been hearing a lot of chatter about rice lately.
For one thing, there will be no rice-throwing in Alaska: Bristol and LeviÂ have called off the wedding. If you are a Palin-watcher you know Bristol had the baby in December, and they named him Tripp. Wasn’t there another Palin named Tripp? Or was it Trent? Or Topo? Whatever; Palinism is so 2008.
In other rice-related news, it’s been established that if you drop your cell phone in the toilet, you can place it in a jar of rice and it will come chirping back to life. Apparently the rice wicks away the offending toilet moisture. It’s the same science that applies when you put rice in your salt shaker to keep the salt from getting clumpy. (I have never been organized enough to actually do this; I live with clumpy salt.)
And speaking of rice, Condoleeza is back at Stanford after taking ten years off for big fun in Washington. I wonder how she feels, being a civilian again? Maybe kind of like that feeling you get when you canter on the treadmill for an hour and then step off. Your body feels like you are still in motion even though you’re resting. Or maybe that’s just me, since I have only been on the treadmill maybe twice this century.
If you are seeking to rice up your evening, collect all that rice you saved by not going to Bristol’s wedding or dropping your cell phone in the toilet and make Spinachy Rice. Then use that bone-dry cell phone to invite Condy over to share it with you. Get on the treadmill for an hour before she comes so you’ll be on the same page.
Condoleeza’s Spinachy Rice
1 tablespoon olive oil
1 tablespoon butter
Â½ large onion, chopped
1 clove garlic, minced
4 cups cooked rice
1 tablespoon soy sauce
Â½ cup grated gruyere cheese
Â½ cup grated cheddar cheese
3-4 cups baby spinach leaves
Â¼ teaspoon coarse salt
Freshly ground black pepper, about six twists of the mill
In a wok, large skillet or Dutch oven, heat the butter and oil over medium-low heat until the butter melts. Add the onion and cook until it is soft and translucent, about ten minutes. Add the garlic and cook for one minute.
Add the rice and soy sauce, and mix well with the onion and garlic. Add the cheese and stir to mix it with the rice. Add the spinach and the salt and pepper, and gently combine all the ingredients.
Lower the heat, as low as possible, cover the rice and cook it for about five minutes, stirring occasionally, until the cheese is melted and the spinach is wilted. Serve hot.